CiberCuba Cocina
Fried fish | Photo © CiberCuba Cocina

Fried little fish

Kitchen, Appetizer

Kitchen, Appetizer

Pepper
Lemon juice
Sauces
Fish
Preparation Time:
20
Note:
The most well-known recipes for fried fish come from Mediterranean origins. Those from Andalusia, Catalonia, and some regions of Italy are famous. They are mainly consumed in summer, right after frying, and accompanied by a beer. In Cuba, we also eat fried fish. We have our own species, such as majúas and sardinitas.
Ingredients:
  • 500 grams of little fish
  • ½ cup of wheat flour
  • 1 cup of frying oil
  • 1 lemon
  • Salt and pepper to taste
Instructions:

Wash the little fish well, drain them, and dry them on paper towels.

Boquerones / CiberCuba Kitchen

Season them with salt and pepper and let them rest for a few minutes.

In a plastic bag, or in a container, add the wheat flour. Then add the small fish and shake it so that the flour adheres well to all of them.

Fish in batter / CiberCuba Kitchen

Put the oil in the pan over high heat. When it's hot, add the small fish to fry, making sure to remove any excess flour beforehand. Do it in batches so they fry properly.

Little fish in hot oil / CiberCuba Kitchen

Let them drain on absorbent paper to remove excess fat.

Fried little fish draining on paper towels / CiberCuba Cocina

Serve them hot, crispy, and with a cut lemon, ready to season them. You can also pair them with some sauce; the most common ones are mayonnaise, aioli, or a sweet and sour sauce. They are ideal as an appetizer, although they can also be the main dish in a quick meal.

Fried anchovies / CiberCuba Cuisine

Enjoy your meal!!

Rations:
3
Pepper
Lemon juice
Sauces
Fish